Daring bakers (and adventurous eaters) will flip over this spicy twist on a classic holiday cookie. Gingersnaps, with their intense molasses flavor and ginger spiced bite, make a natural base for a sweet and savory cookie. Adding a hefty dose of ras el hanout seasoning, a Moroccan blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric, pairs well with the subtle flavored coconut oil and rich molasses. One thing that remains the same with these cookies: the crackly, sugar-coated top.
Moroccan Spiced Gingersnaps
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ras el hanout Moroccan spice blend, divided (we used McCormick)
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil
1/4 cup mild-flavored molasses
1 egg
1/4 cup granulated sugar
Directions
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In medium bowl, stir together flour, baking soda, 2 1/2 teaspoons of the ras el hanout and salt. Set aside.
In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour mixture.
In small bowl, mix granulated sugar and remaining 1/2 teaspoon ras el hanout. Shape dough by level measuring tablespoon into balls. Dip tops into granulated sugar mixture. On cookie sheets, place balls, about 3 inches apart.
Bake 8 to 10 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Prep Time: 45 Minutes | Total Time: 1 Hour 15 Minutes | Makes: 3 dozen cookies
Here are some other ras el hanout recipes to try!
- Ras El Hanout Lamb Tagine with Pumpkin and Apricots from What’s For Lunch Honey?
- Raspberry Ras el Hanout Truffles from Jules Food
- Kefta Mkaouara from Kayotic Kitchen
- Lahmacun (it’s like a pizza!) from Bon Appétit